prep time 2 MINUTES cook time 25 MINUTES additional time 33 MINUTES total time 1 HOUR
INGREDIENTS
1 extra-large or 2 small ripe banana(s), peeled
1 large egg
heaping 1/2 cup creamy peanut butter
3 tablespoons honey (agave or maple syrup may be substituted)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips, plus more for sprinkling on top
INSTRUCTIONS
- Preheat oven to 350F and spray a 9-inch round cake pan with cooking spray; set aside.
- To the canister of a blender, add all ingredients except chocolate chips and blend on high speed until smoothy and creamy, about one minute.
- Add chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula if necessary.
- Evenly sprinkle with a tablespoon or two of extra chocolate chips.
- Bake for about 25 minutes, or until the cake is set in the center, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. Due to variances in moisture levels in bananas, peanut butter, oven and climate variances, baking times will range. Start watching closely at 20 minutes, and always bake until done. Allow cake to cool in pan for about 15 minutes, or until it’s firmed up and is cool enough to remove from pan. Cake is best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.
NUTRITION INFORMATION: YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 207TOTAL FAT: 12gSATURATED FAT: 4gTRANS FAT: 0gUNSATURATED FAT: 7gCHOLESTEROL: 23mgSODIUM: 143mgCARBOHYDRATES: 23gFIBER: 2gSUGAR: 17gPROTEIN: 5g
0 Commentaires